Chop meat into coarse bits. Cover with water and boil until tender. Add salt, pepper and marjoram. Wash the buckwheat grits, cover with the liquid from the cooked meat, and steam in a double boiler for 1/2 hour. Combine the two mixtures. If you have sausage casings, stuff the mixture into the casings. It will keep very well in a mold in the refrigerator. Heat before serving. Source: Treasured Polish recipes for Americans Typed for you by Linda Fields, Cyberealm BBS and home of Kook-Net Watertown, NY 315-786-1120
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|Serving Size: 1 Lbs kiska (567g)|
|Recipe Makes: 4 Lbs kiska|
|Calories from Fat: 1880 (95%)|
|Amt Per Serving||% DV|
|Total Fat 208.9g||279 %|
|Saturated Fat 76.6g||383 %|
|Monounsaturated Fat 100.3g|
|Polyunsanturated Fat 22.2g|
|Cholesterol 231.3mg||71 %|
|Sodium 1756.7mg||61 %|
|Potassium 357.2mg||9 %|
|Total Carbohydrate 0.3g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.3g|
|Protein 19.3g||28 %|
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Calories per serving: 1970
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